Throw all of the cookies into the food processor or into a Ziplock bag and crush them into a fine consistency. If using the bag method you can then use a rolling pin, rubber mallet or even a can of soup to crush them by whacking the outside of the sealed bag. (The goal here is to keep all of the crumbs inside of the bag and not all over your kitchen!) We prefer the food processor method because it results in more evenly crushed cookies, but either process is fine.

Once the cookies are crushed, scoop out 3-4 tablespoons and place them aside. These will be used later to sprinkle on top of the pops.

Next, stir in the entire package of softened cream cheese. Using the back of a wooden spoon or your hands to combine it with the crushed Oreos. When you are done, it should look more like a dough.

You can then use a tablespoon to scoop out portions or use a knife to cut the dough into inch squares. Roll this mixture into 1 inch balls, (You should get about 36.) place on a plate or foil, parchment or wax paper covered cookie sheet and put into the fridge.

While your truffles are chilling, melt chocolate as directed on the package. We prefer using a double boiler on the stove or placing a heat safe bowl over a smaller pot filled with simmering water, but the microwave method is also fine.

There are two ways to make the pops- you can dip them in the chocolate and place them pop down on a foil, parchment or wax paper cookie sheet so that they stand up on their own, or you can dip them pop down and stick them into a foam block so that they are more like lollipops. We went with the lollipop approach.

Once the chocolate is melted, take a few of the truffles out of the fridge. The colder they are the easier they are to dip. If they are too soft, they tend to fall off of the sticks in during the dipping process.

Dip the very edge of the stick into the chocolate and then stick that end into the truffle pushing in about ¾ of the way in. This holds the stick in place and makes it easier and less messy to cover the rest of the truffle in the chocolate. Now dip the entire truffle into the chocolate rolling it around until it is fully covered and the chocolate meets up to the stick. Let some of the chocolate drip back into your bowl so it’s not too gloppy when place it onto your cookie sheet or stick it into your foam block. If using a cookie sheet, place it down and sprinkle a tiny bit of the reserved cookie crumbs over the chocolate. If sticking them upright into a Styrofoam block, sprinkle the crumbs on over a paper plate or small bowl before placing them into the foam.

Easily Entertained tip: if using a Styrofoam sheet, take a stick before you begin and pre-poke holes about and inch and a half apart on the entire surface of the foam sheet. Push the stick about ¾ of the way into the foam. This will make it easier later when you are trying to stand up the chocolate covered truffle pops.

The chocolate dries quickly, so you will need to sprinkle the crumbs onto each pop right after you dip it.

While the pops are drying, cut out your alien designs. We printed them out on cardstock so they would be a little thicker and hold up to the glue.

Once all the pops are dry, you can put them into the bags and use the ribbon or twist ties to seal them and attach the decorative tags.

Normally we would use a small hole punch on the tags and attach them to the pops with the ribbon/twist ties, but this design was a little too small for that. Instead, we used a tiny bit of hot glue to attach it the cellophane just below the pop.

And there you have it folks- the perfect sweet treat for the alien and Oreo loving fans at your viewing party. Enjoy!